Easy Peasy Chicken Curry

5 from 2 votes

This Easy Peasy Chicken Curry is quick to prepare, uses only a handful of ingredients and tastes fabulous. It’s much healthier than a takeaway and - dare I say it - even tastier than many takeaway chicken curries I have had. (And only 15 minutes hands-on time!)

Course Main Course

Cuisine British, Fusion, Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 300kcal

Author Eb Gargano

Ingredients

1 red onion roughly chopped
3 garlic cloves roughly chopped
2 cm fresh ginger peeled and roughly chopped
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 cinnamon stick (optional)
6 cardamom pods (optional)
1 tablespoon olive oil
8 boneless, skinless chicken thighs (or 4 chicken breasts) cut into bitesize chunks
400 ml tin coconut milk
2 tablespoons fresh coriander chopped (plus extra for garnish)
Buckwheat, brown rice or basmati rice to serve

Metric - US Customary

Instructions

Place the onion, garlic and ginger in a food processor and blitz until it is a paste. Alternatively you can do this with a hand blender, or if you don’t have one, just chop these 3 ingredients very finely and continue as below.
Add the garam masala, cumin and turmeric to the paste and stir together. Set aside.
Put 1 tablespoon of olive oil in a wide deep pan (ideally non-stick). Heat up the pan on a high heat for one minute and then add the chopped up chicken thighs. Stir-fry the chicken on a high heat for 2 minutes, then turn the heat down and add the curry paste. Allow the chicken to cook in the paste for 3 minutes and then add half the coconut milk (200ml), plus the cinnamon and cardamom (if using). Bring to the boil and then turn down and allow to simmer for 30 minutes until the curry sauce is thick and delicious!
If the curry starts to get dry, add a splash more coconut milk. You may not need it all, but if you like a slightly more saucy curry, by all means add the lot!
While the curry is cooking, make your accompaniment (buckwheat/rice) and any side dishes.
When the curry is ready, add the chopped coriander and serve immediately with buckwheat or rice and a nice glass of chilled white wine… I mean water!! ;-)

Notes

If you wanted to add even more goodness to this curry you could add a couple of handfuls of kale or spinach. Add the kale in 5 minutes before the end of the cooking time, or add the spinach in right at the end.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition